Grass Fed Beef Topside from Pipers Farm

Where is Topside cut from?

Topside is the classic roasting joint from the central bulk of the back leg. It has done less work and so has a slightly finer-grained texture than other roasting joints like Silverside. In traditional butchery, it tends to be a roll with quite a mix of different textures and fat. With our continental style, we carefully seam out the muscle itself so that it can be seared and cooked without fat. The slow-growing, natural marbling and the hanging ensures that it will have a wonderful depth of flavour.

Grass Fed Beef Topside meat cuts diagram

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